Just hacked apart an old side by side fridge to get the freezer side at ~40F for serving (4 cornys worth of space but only one tap so far), and the fridge side at ~48F for lagers. Starting basic with an American Pilsener from Classic Styles. Also made my first starter to get up to a proper cell count.

Primary: NB Saison d'Ete All grain. Brewed on Veteran's Day in honor of my fallen comrades in Viet Nam ('69)Secondary: NB Denny's Wry Smile Rye IPA All-grain. (my second all grain) Raspberry American Wheat ale. Should have been bottled a week ago. Oh, well. . .Conditioning: NB Denny's Waldo Lake Amber Ale. Tasted 2 weeks yesterday. It's good. (my first all grain)Drinking: Saison - a disaster of a secondary with WLP 565. I will NEVER use this strain again. Borderline - dump it out. Even went to the extreme of corking in Belgian-style 750 mL bottles!

Brewed a Red Ale with all Willamette hops and a Schwarzbier on Sunday. Both came out below target OG. Red was supposed to be 1.046 for six gallons, got six gallons, OG was 1.041. Black was supposed to be 1.051 for six gallons, got 1.039, 5.5 gallons. I'm going back to fly-sparging. Only seemed to lose 1 or 2 points at the most doing it that way. Either I don't know what I'm doing batch sparging, or my manifold and 48 QT cooler isn't cutting it.